Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality

Abstract

Chemical compositions, physical properties, and suitability for starch noodle making of different granule size fractions from potato and sweet potato starches were studied. The ash content, amylose content, phosphorus content, gel firmness, and freeze-thaw stability of small-size granule fractions (< 20 m) were significantly different from those of the large-size granule fractions. The processibility and the qualities evaluated by objective and subjective methods of both dried and cooked starch noodles made from small-size granule fractions were significantly better than those made from their initial starch preparations and much better than those made from the large-size granule fractions.

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

“…Fortification with ACS also resulted in very high firmness of the cooked noodles, which might be due to the preponderance of crystalline regions in ACS (Tester and Morrison 1990). Chen et al (2003b) also reported reduced firmness of SPS noodles, both in dry and cooked form, compared to the MBS noodles. The firmness of the dry and cooked noodles from 100 % SPS was 122.9 N and 0.45 N respectively, compared to the respective values of 19.69 N and 1.58 N for the Chinese sweet potato variety, Su Shu 8 (Chen et al 2003b).…”

“…Chen et al (2003b) also reported reduced firmness of SPS noodles, both in dry and cooked form, compared to the MBS noodles. The firmness of the dry and cooked noodles from 100 % SPS was 122.9 N and 0.45 N respectively, compared to the respective values of 19.69 N and 1.58 N for the Chinese sweet potato variety, Su Shu 8 (Chen et al 2003b). This indicated that the cooked noodles from the present study were much softer than the Chinese noodles.…”

Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

“…Moreover, the use of sweet potato and products including starch is primarily determined by its physicochemical properties. Pasting behaviour, crystalline structure and gelatinization of sweet potato starches have been investigated [9][10][11]13].…”

“…The starch content of the fresh roots can vary from 6.9% to 30.7% [9]. Starch, the main industrial product of sweet potatoes is used in the manufacture of noodles [10,11], syrup, glucose and isomerized glucose [12], bakery and snack foods [1]. The carbohydrate composition in sweet potato roots greatly affects the eating quality and processing traits [13].…”

Starch meets biotechnology : in planta modification of starch composition and functionalities

“…Rice starch is relatively small (about 2μm) while potato starches have larger granules (up to 100μm). Starch granule size affects starch digestibility properties (Dhital et al, 2010;Noda et al, 2008;Parada and Aguilera, 2009), food quality such as noodle quality (Chen et al, 2003), and potentially crop productivity (Hofvander et al, 2004). Some studies of modified potato starches via inhibition of starch biosynthetic genes have altered granule morphology and number (Edwards et al, 1995;Jobling et al, 2002;Marshall et al, 1996).…”